Caturra

A compact natural mutation of Bourbon found in Brazil, long a workhorse of Colombia and Central America.

Caturra is a natural dwarf mutation of Bourbon, found in Brazil in the early twentieth century. Its short stature lets farmers plant densely and harvest easily, and it yields more than Bourbon, so it spread across Colombia and Central America from the mid-1900s.

Its cup is classic Latin American coffee at its cleanest: bright acidity, caramel and chocolate sweetness. Its weakness is leaf rust, and many farms have replaced it with resistant descendants like Castillo and Catuai.

From
A natural mutation of Bourbon, Brazil
Plant
Compact, high-yielding, susceptible to leaf rust
Known for
Bright acidity, caramel and chocolate sweetness
Signature notes
caramel, milk chocolate, brown sugar
Origins
Colombia (150), Guatemala (34), Peru (31), Costa Rica (23), Panama (14), Mexico (12), Bolivia (3), Ecuador (3)
Processes
Washed (193), Natural (22), Co-fermented (16), Anaerobic (15), Experimental (14), Honey (11), Carbonic maceration (1)
Flavors
Caramel & sugar (149), Chocolate (111), Citrus (106), Red fruit (97), Berry (92), Stone fruit (80), Tropical (48), Nutty (45)
Elevation
1524–2010 m (median 1800 m)

Roasters that carry it most

In stock

Past coffees

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